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The fermentation of cacao, with which is compared the results of experimental investigations into the fermentation, oxidation, and drying of coffee, tea, tobacco, indigo, &c., for shipment (1913)

Author: Smith, Harold Hamel, 1867-
Subject: Cacao; Coffee; Tea; Tobacco
Publisher: London, Bale and Danielsson
Language: English
Digitizing sponsor: MSN
Book contributor: Cornell University Library
Contributor usage rights: See terms
Collection: cornell; biodiversity; americana

Full catalog record: MARCXML

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[Biodiversity Heritage Library icon]This book is available with additional data at Biodiversity Heritage Library.


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Mediatype: texts
Identifier: cu31924016404505
Identifier-access: http://www.archive.org/details/cu31924016404505
Identifier-ark: ark:/13960/t41r7c05d
Lccn: agr14000158
Camera: EOS-1D MkII
Lcamid: 338638
Rcamid: 338567
Operator: dginther
Scanner: Kirtas APT 2400
Ppi: 300
Imagecount: 424
Bookplateleaf: 0003
Ocr: ABBYY FineReader 8.0
Scandate: 20080528141215
Filesxml: Wed Mar 17 9:57:04 UTC 2010